It’s January, which for most normal people, means it’s time to make that perennial New Year’s resolution: lose x pounds so that your party dress/bathing suit/arms (insert appropriate body part) look good.
For me, that January date says: wedding/bathing suit/short sleeve season is months away! And it’s freezing out! It’s chunky sweater season! Carb-party on, my friend!
This recipe is from one of my three Christmas present cookbooks – the Smitten Kitchen, with just a few very small tweaks. Like more veggies. And pappardelle pasta. Note: If that’s on the menu, it doesn’t matter to me if it’s served with a ragu of rat poison. I’m ordering it.
Mushroom Bourguignon with Pappardelle Pasta
- 2 tablespoons olive oil
- 2 tablespoons butter, softened
- 2 pounds portobello or cremini mushrooms
- 2 carrots, diced
- 1 yellow onion, finely diced
- 4 cloves garlic, minced
- 1 cup red wine
- 2 cups veggie broth
- 2 tablespoons tomato paste
- about 6-7 sprigs fresh thyme leaves
- 2 tablespoons all-purpose flour
- 1 cup pearl onions, peeled (thawed if frozen)
- pappardelle pasta
- optional: parmesan cheese, sour cream, parsley
- Heat one tablespoon of the olive oil and one tablespoon of butter in a medium Dutch oven or heavy sauce pan over high heat. Sear the mushrooms until they begin to darken, about three or four minutes. Remove them from pan and keep to the side.
- Lower the heat to medium and add the second tablespoon of olive oil. Toss the carrots, onions, thyme, a good pinch of salt and black pepper into the pan and cook for 10 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for just one more minute.
- Set your pasta water going, so you can cook it while the stew simmers in the next step.
- Add the wine to the carrot/onion/thyme pot, scraping any stuck bits off the bottom, then turn the heat all the way up and reduce it by half. Stir in the tomato paste and the broth. Add back in the mushrooms and once the liquid has boiled, reduce the temperature so it simmers for 15 minutes, or until the mushrooms are very tender. Add the pearl onions and simmer for five minutes more.
- Combine remaining butter and the flour with a fork until combined; stir it into the stew (this is to thicken it up and add a last dash of buttery flavor). Lower the heat and simmer for 10 more minutes. Season to taste – it’ll likely need a bit more salt.
- Spoon the stew over a big bowl of pappardelle, give it a toss, and serve with parmesan, sour cream and/or parsley. Think about how you’re actually sometimes glad that it’s winter.
“Is this like that beef dish? It tastes like it,” the Husband queried.
Yes, yes it is. And that’s a recipe for success. Thanks, Deb Perelman.
PS: For you non-veggies, this would probably be even better with some bacon or pancetta, sauteed right at the beginning with the mushrooms to impart some flavor.
3 thoughts on “Mushroom Bourguignon with Pappardelle Pasta”
looks so so yummy!!! definitely need to try to this.
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Even though your recipe looks so good I still like my beef version 🙂
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I’m with you – nothing like a beef bourguignon, especially in these super cold months. But I promise – this is really, really good!